Culinary Entrepreneurship: New York
Do you dream of owning your own restaurant, cafe, bakery or other culinary establishment? Or perhaps you want to take your current business to the next level? Our Culinary Entrepreneurship course, taught by highly respected authorities in the industry and ICC faculty, delivers real world knowledge to help you achieve your goals.
Learn from the Pros
For this 90-hour course, we've assembled an incredible group of entrepreneurs and hospitality leaders to share their expertise, successes, setbacks and secrets. Their insights will help you envision the possibilities and give you solid tools to achieve your goals, while opening your eyes to potential pitfalls that could cost you money, time and frustration.
Your teachers include key players from Danny Meyer's Union Square Hospitality Group (which includes Union Square Café and Gramercy Tavern), International Culinary Center's own distinguished faculty, including Dean of Wine Studies Scott Carney, respected professors from the Cornell School of Hotel Administration, and experts in law, real estate, finance, architecture and marketing.
Where Theory Meets Reality
In International Culinary Center’s trademark style of real-world education, the theory taught throughout this course will be richly underscored by real-life case studies. Learn to anticipate and conquer the wide range of restaurant and retailing challenges you are likely to face, beginning with your original business concept through opening day and beyond.
Connect with Peers and Instructors, 24/7
Continue the discussion outside of the classroom through a dedicated online learning community. Our innovative online system enables you full access to course materials as well as the ability to network and communicate with your classmates and your instructors in real-time outside of class.
What You'll Learn
With Culinary Entrepreneurship, you'll enjoy comprehensive restaurant and retail management training from seasoned professionals who have seen and done it all. In addition, you’ll also get the added benefit of access to International Culinary Center's network, a who’s who of the restaurant business.
Books and supplies
• Focusing your business concept, whether it's a traditional restaurant or retailer or an innovative mix of the two
• Legal issues: raising capital, personnel, real estate and more
• Choosing a location
• Key factors in design
• Facility maintenance
• Restaurant economics
• Menu creation and yield management
• Kitchen design and equipment
• Marketing your restaurant
• Leadership skills in training your staff
Opening and Running a Restaurant Michael Bonadies, Bonadies Hospitality LLC Writing and Presenting a Business Plan Alek Marfisi, Lawrence N. Field Center for Entrepreneurship How to Structure a New Business Elena Paul, Director of Legal & Business Affairs, Alvin Ailey Dance Foundation Entrepreneurs in Business Jeffrey Zurofsky, 'wichcraft Kitchen and Back-of-House Management Bradford Thompson, Bellyful Consulting Basics of Economics Larry Fish, Financier Patisserie Advanced Economics Barry Korn CFO, 'wichcraft Facilities Management and Leadership Tracy Wilson, Union Square Hospitality Group Human Resources and Hiring Linden Pride, Saxon and Parole Business Plan Financials Workshop Adam Riess, Owner, ProCIBO Managing Restaurant Revenue Stephani Robson, Professor at Cornell University's School of Hotel Administration Kitchen Design & Equipment Resources Stephani Robson, Professor at Cornell University's School of Hotel Administration Restaurant Marketing & Public Relations Chekitan Dev, Professor at Cornell University Irene Hamburger, Vice President, Blue Hill Branding Basics with The Meatball Shop Michael Chernow, Co-owner of The Meatball Shop Restaurant Licenses and Permits Nick Mautone, Mautone Enterprises LLC Restaurant Law: Employment & Labor Andre Jaglom, Tannenbaum, Helpern, Syracuse & Hirschtritt Selecting a Site and Working with a Broker Rafe Evans, Walker Malloy & Company Inc. Technology for a Start up Restaurant Nick Mautone, Mautone Enterprises LLC Mobile Food Ventures Keith Klein, Milk Truck
PROFESSIONAL CULINARY ARTS ALUMNI
CEO of Heirloom Hospitality Group